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K值

高老师2年前 (2024-03-27)食品卫生学(05746)26

K值

系指ATP分解的低级产物肌苷（HXR）和次黄嘌呤（HX）占ATP系列分解产物（ATP+ADP+AMP+IMP+HXR+HX）的百分比。

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